This Healthy Baked French Toast Casserole may still have a decent amount of butter, but it’s definitely lightened up from the original recipe, so I’m sticking with it!
Remember this past Sunday when I made this…
Well, many of you were very quickly intrigued on just how I “healthified” a recipe from the one and only, Paula Deen. Some of you even said you’ve tried her original Baked French Toast Casserole…I’m sure it’s flippin’ phenomenal.
However, I’ll betcha mine tastes just as good, but with a whole lot less guilt.
Keep in mind, that this is a Paula Deen recipe that I was dealing with here, folks. I think she has a two-sticks-of-butter minimum in each of her recipes, right?
So what is considered “healthified” here probably would not obtain the same honor in any regular situation. But trust me, I’m still calling it healthified.
Healthy mayyyy be a bit of a stretch for this recipe, but it is healthier than the original, so I'm sticking with it. Either way, it's DELICIOUS, and perfect for when you have a small crowd to feed.
1 hrCook Time
1 hr, 25Total Time
- 1 loaf French bread, sliced
- 1-1/2 cups egg substitute
- 2 eggs
- 2-1/2 cups skim milk
- 1/2 cup fat-free sweetened condensed milk
- 1 tbsp sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- dash salt
- 1 stick butter, softened
- 4 tbsp light butter (*I used I Can’t Believe It’s Not Butter, Light spread)
- 1 cup packed light brown sugar
- 3/4 cup chopped pecans
- 2 tbsp light corn syrup
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- Slice French bread into 20-24 slices (or buy pre-sliced like I did). Arrange slices in a 9x13-inch flat baking dish sprayed with non-stick cooking spray, in 2 rows, overlapping the slices.
- In a large bowl, combine the egg substitute, eggs, milk, sweetened condensed milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
- The next day, preheat oven to 350 degrees F.
- Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above and bake.
- Spread Praline Topping evenly over the bread and bake for one hour, until puffed and lightly golden. ENJOY!
(Adapted from this Paula Deen recipe)
Okay, I know. There’s still quite a bit of butter in this recipe. There was really no way of getting around it. Darn you, Paula.
But just think of it this way…that amount of butter is in the entire recipe. This recipe is meant to have 6-8 servings. So really, it’s not that badddddd……
At least, that’s what I told myself when I went back for my second serving on Sunday.
Hey, no biggie. We’re all meant to be able to indulge every now and then. So just make it, eat it, and enjoy it. It’s good. Real good.
Paula Deen ain’t got nothin’ on me!